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4.18.2011

brunch or lunch

Good morning folks I thought I'd start the week with a little food. Yum! I am always in search of the tastiest omelet to amaze and feed my cronies. I'm also big time into using what I have on hand. This particular day found me nosy-ing around in my fridge for some ingredients:

eggs - havarti cheese - asparagus - tomatoes (on the counter) -

(I'm assuming that you have a rough idea on how to cook an omelet, if not give it a quick google, then come back for the rest of the instructions.)

This quick omelet goes as follows: Prepare asparagus by cutting off the bottom ends, you will be steaming them for a minute just to change the colour of them slightly. I like to do this by heating up a steaming pot to boiling and then turning it off and then adding the asparagus for approximately 1 minute. The heat of the pot does steam the asparagus but prevents it from becoming over cooked and rubbery, thus allowing it to have a nice crisp but soft texture for eating. Wash and slice tomatoes very thinly. Beat x number of eggs and add (very) little water (1-2 TBSP). Heat a little olive oil (or butter) in a pan on medium-high heat until melted. Add eggs, let them cook on medium heat with the lid on. I like to add an additional tablespoon of water to the edges of the eggs so that they can "steam" cook. You may need to adjust your heat depending on whether your eggs are cooking to slow or fast on the bottom. Once eggs look like they are beginning to take a solid shape and there is less liquid on the top, add a slice or two of havarti cheese and arrange the asparagus on top of the cheese, finally top it all with thin slices of tomato. Put the lid on, turn the heat down to low and let it cook just a bit longer so the cheese looks melted. Serve with a freshly ground black pepper. Voila, enjoy lunch.